1. Preheat the oven to 180 degrees Celsius. Grease a cake pan and dust it with flour.

2. In a bowl, mix the dry ingredients: plain flour, self raising flour, baking soda, caster sugar, and a pinch of salt.

3. In a separate bowl, whisk together the wet ingredients: canned coconut milk, freshly squeezed lemon juice, eggs, melted margarine, and vanilla essence.

4. Add the wet ingredients to the dry ingredients and mix well.

5. Gently fold in the blueberries.

6. Pour the batter into the prepared cake pan and smooth the top.

7. Bake the cake for about 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

8. Allow the cake to cool completely.

9. Meanwhile, prepare the icing by mixing icing sugar with some lemon juice. Pour the icing over the cooled cake.

10. Garnish with fresh mango pieces.

11. Enjoy!